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SOPHIE'S TRIPLE B PANCAKES

These pancakes are made with barley flour, buttermilk, and blueberries, hence the name. Blueberries and buttermilk are a common pair, but barley flour is a new addition. This recipe is a definite crowd-pleaser; the recipe is easily doubled, both kids and adults like it, and if you'r going for style the blueberries offer a colourful swirl throughout the nutty brown pancake. If you are only one or two people, the recipe is also easily halved (No tricky one-eggs) and they are easily made, perfect for a quick weekday breakfast, lingering weekend breakfast, or even an elegant brunch. Enjoy the recipe!

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Preparation

In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt. In a medium bowl mix together the buttermilk, butter or oil, eggs, vanilla extract, and lemon zest. Pour the wet ingredients in to the dry ingredients and mix until smooth (the batter should run off a teaspoon easily, leaving only a thin coating). Fold in the blueberries. Cover the bowl with plastic wrap, and leave in the fridge overnight. The next morning preheat the pan to medium and the oven to 170. Oil or butter pan. For 1 large pancake pour 1/3 cup batter on pan per pancake, for 4 small pancakes pour 2 tbsp batter on pan per pancake. Fry till golden brown, flip, and fry till tan. Put pancakes in oven while you fry the rest. Serve with butter spread on top and topping of your choice.